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This stunning soufflé makes a perfect light Summer dinner.
By Camille Becerra
Chive, Chili and Cheese Soufflé
- Total Time: 1 hour 10 mins
- Yield: 2 1x
Description
This stunning soufflé makes the perfect light Summer dinner.
Ingredients
- 1 1/2 tbsp butter
- 2 tbsp flour
- 1/2 cup (120 ml) milk
- 1 cup (240 ml) grated Hirten cheese
- 1 chili, sliced fine
- 1/2 bunch chopped chives
- 3 egg yolks
- 5 egg whites
- pinch tartar
- pinch sea salt
Instructions
- Heat oven to 400 degrees. Prepare the souffle molds by buttering them and dusting ever so slightly with flour or grated cheese. Tie a collar that extends 3 inches past the mold, butter inside of collar.
- Melt butter, add flour, stir cooking a bit, whisk in milk slowly, allow to come to a gentle boil.
- Lower heat add the cheese, chili and chives.
- Turn off heat and add yolks, incorporate well, cool.
- Whisk the yolks with cream of tartar till stiff peaks. Add half of the whites to the custard, fold and incorporate well. Carefully fold in the remaining whites.
- Bake for 15 minutes, then reduce heat to 375 degrees and bake an additional 15 minutes.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 380
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Frequently Asked Questions
What is the collar used in step 1, and why is it needed?
A collar is a strip of folded parchment or foil tied around the outside of the soufflé mold that extends 3 inches above the rim. The recipe instructs you to butter the inside of the collar. It supports the soufflé batter as it rises above the mold during baking, allowing it to climb higher than the dish walls while keeping its shape, which gives you the dramatic tall rise associated with a restaurant-style soufflé.
Why does the oven temperature drop from 400°F to 375°F partway through baking?
The recipe bakes the soufflé at 400°F for the first 15 minutes to generate the initial rapid rise, then reduces to 375°F for the final 15 minutes to let the interior set through without burning the outside. This two-temperature approach is standard for soufflés: high heat to rise, moderate heat to finish cooking the center. 
What does the pinch of cream of tartar do to the egg whites?
Step 5 calls for a pinch of cream of tartar (tartar) when whisking the egg whites to stiff peaks. Cream of tartar stabilizes the foam, helping the whites reach stiff peaks faster and hold them more reliably — which is especially important for a soufflé, where the air trapped in the whites is the sole leavening agent.
